Dennig emphasized that the approach to menu development was unsustainable under current economic conditions: "The amount of care that we put into our menu requires so much work, so much effort. And that's not sustainable in this economic landscape." She explained that despite the team's significant efforts over the last year to streamline operations, they faced challenges with rising costs that affected their bottom line.
While the closure marks the end of Daytrip, Dennig reassures fans: "It won't be Daytrip anymore, but guests will find red threads tying previous Daytrip offerings into the new menu. Fermented foods, for example, won't be gone forever, and Daytrip's party-restaurant ethos will still live on, just in a more casual environment." This reflects their commitment to continuity in innovation.
#restaurant-closure #new-business-concept #sustainable-practices #innovative-cuisine #employee-centric-approach
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